Garlic Scape Pesto

Garlic Scape Pesto

Health Rating
Prep Cook Ready in Servings
5 min 0 min 5 min 6

Ingredients


1 avocado(s) Avocado
2 tbsp Lemon juice
1 pinch Sea salt ((to taste))
1/2 large Zucchini
1 1/2 cup Garlic scapes

Instructions


1. Wash and roughly chop the scapes and zucchini and place them in a food processor. Add the flesh of a ripe avocado, lemon juice and sea salt.

2. Pulse in the food processor until smooth. Transfer to a glass bowl with a lid and refrigerate. Alternatively, freeze pesto in ice cube trays and enjoy a little zip on pasta, as a spread, dip or condiment with eggs, steak, tofu or seafood!

Nutrition Facts

Per Portion

Calories 118
Calories from fat 47
Calories from saturated fat 6.6
Total Fat 5.2 g
Saturated Fat 0.7 g
Trans Fat 0
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.3 g
Cholesterol 0
Sodium 36 mg
Potassium 239 mg
Total Carbohydrate 14.7 g
Dietary Fiber 3.2 g
Sugars 1.3 g
Protein 3.1 g

Dietary servings

Per Portion


Vegetables 0.7

Energy sources


Pygal50%467.7467785511642194.2480998118447840%297.19519478514235224.0418100904452710%351.6687825628484111.949385200777550%40%10%CarbohydratesFatProtein

Notes:

A little goes a long way! Be prepared to scare vampires with this pesto!
Recipe from:
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